Urd Dahl Dosa

• Urad dahl, skinned, split or whole – 1 cup

• Short grained rice – 2 cups

• Water

• Salt – 1 tbsp

• Sugar – 1 tbsp

• Chopped coriander leaves (or 1 t coriander powder if unavailable) – 2 tbsp

• Chilies, minced (or 1/2 t cayenne or ground black pepper) – 1-2

• Ghee for frying

• You will need a blender or food processor.

1. Sort, wash and soak the urd and rice together for at least 8 hrs.

2. Drain, but save the water and use it little by little to blend the combined and soaked grains in a blender until you have a smooth paste that can be a little runny.

3. Stir in the salt and sugar and let this sit in a warm place overnight.

4. Stir in the coriander and chili.

5. Heat a skillet (10″) with a little ghee until smoking hot. Pour about 1/2 cup of batter onto the skillet and smooth it out in circular and zig zag motions with the bottom of the measuring cup to make a pancakes as thin as possible. If there are big holes, fill in with a little batter.

6. Cook on med-high heat until the edges are browned and crisp and the top of the dosa is almost dry.

7. Flip over and cook the other side about a minute.